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Pumpkin-Butterscotch Gingerbread Trifle Recipe
Pumpkin-Butterscotch Gingerbread Trifle Recipe photo by Taste of Home
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Pumpkin-Butterscotch Gingerbread Trifle Recipe

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5 124 150
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There's more to pumpkin than pie, as this impressive trifle proves. It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding. Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests. —Lyla Lehenbauer, New London, Missouri
Featured In: Top 10 Trifle Recipes
TOTAL TIME: Prep: 40 min. Bake: 35 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 40 min. Bake: 35 min. + cooling
MAKES: 18 servings

Ingredients

  • 1 package (14-1/2 ounces) gingerbread cake/cookie mix
  • 1-1/4 cups water
  • 1 large egg
  • 4 cups cold fat-free milk
  • 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Nutritional Facts

3/4 cup: 194 calories, 6g fat (3g saturated fat), 13mg cholesterol, 451mg sodium, 31g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions

  1. Preheat oven to 350°. Combine cake mix, water and egg; beat on low speed 30 seconds. Increase speed to medium; beat 2 minutes. Pour into an ungreased 8-in. square pan.
  2. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before removing from pan to a wire rack. When completely cooled, crumble cake, reserving 1/4 cup crumbs.
  3. Meanwhile, whisk milk and pudding mixes until thickened, about 2 minutes. Stir in pumpkin and spices until well blended.
  4. In a trifle bowl or 3-1/2-qt. glass serving bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, one-fourth of the cake crumbs and half of the whipped topping. Repeat layers. Top with reserved cake crumbs. Serve immediately or refrigerate. Yield: 18 servings.
Originally published as Pumpkin Trifle in Light & Tasty October/November 2002, p33


Reviews for Pumpkin-Butterscotch Gingerbread Trifle

AVERAGE RATING
(150)
RATING DISTRIBUTION
5 Star
 (128)
4 Star
 (17)
3 Star
 (3)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Linda CT User ID: 8892019 255836
Reviewed Oct. 23, 2016

"This is amazing . I made this for a Luncheon For my lady friends and they could not stop eating it. It Looked just like the picture and was very easy to make. ??"

MY REVIEW
Widah User ID: 4203282 246886
Reviewed Apr. 10, 2016

"A new family favorite!"

MY REVIEW
Cheryleelyn User ID: 8671667 239948
Reviewed Dec. 22, 2015

"I've been making this trifle for 15 yrs at Christmas. It's a family favourite. The only difference between mine and the recipe above is, I use spice cake instead of the gingerbread. It tastes terrific."

MY REVIEW
MyHappy User ID: 3552038 238149
Reviewed Nov. 26, 2015

"I have made this several times and each time I never have left overs! I love how it is a fresh take on the pumpkin flavor. :-)"

MY REVIEW
JCV4 User ID: 628113 214593
Reviewed Dec. 11, 2014

"This was a great crowd-pleaser. It looks so nice before you dig into it! Flavors go well together. The fat-free versions of pudding are in the smaller sizes. As others said, use two boxes of the regular size pudding and you'll be fine."

MY REVIEW
ladyyorkie User ID: 3451877 109646
Reviewed Oct. 17, 2014

"I have made this many times and have asked for the recipe every time I make it. I have read a person can't find the gingerbread mix, just saying I have seen it at Walmart. As for the problem of pudding box size...I just used 2 small boxes of vanilla pudding and 1 small box of the butterscotch."

MY REVIEW
h_Laura42 User ID: 7710535 37993
Reviewed Mar. 11, 2014

"this trifle ricipe sounds really good so ill be trying it out very shortly"

MY REVIEW
strojhs User ID: 586795 36065
Reviewed Dec. 19, 2013

"I want to make this but where does one find instant pudding in 1 ounce sizes. Mine are3.4 ounces. I have all the ingredients ready to make this for Christmas dessert and will give it a good review but am nervous about the pudding amounts. Please help! Thanks!"

MY REVIEW
CookingVal User ID: 6083647 37920
Reviewed Nov. 26, 2013

"Everyone that tasted this loved it!"

MY REVIEW
sunlover31 User ID: 6043438 49420
Reviewed Nov. 7, 2013

"Made some changes. Couldn't find gingerbread cake, so made a spice cake according to package directions. Used 2 boxes instant vanilla pudding & 1 box butterscotch but NOT sugar-free & mixed it w/3 cups of milk. I forgot to add the spices to the mixture, so just sprinkled some cinnamon on top. Also used REAL whipped cream instead of whipped topping. Came out delicious. Received lots of compliments and requests for the recipe! Thank you :)"

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